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Tart cranberry flavor blends nicely with mustard and horseradish in this out-of-the-ordinary cracker spread. It's quick to fix, too. —Marie Hattrup, Sparks, Nevada
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 178 calories, 8 g fat (5 g saturated fat), 25 mg cholesterol, 114 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Zippy Cranberry Appetizer in Taste of Home October/November 2005, p13
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Reviewed on Feb. 26, 2013 by StbyA
Great with the cream cheese, but try as a condiment to turkey, chicken, or pork! Oh my goodness! Could be used as sort of a 'barbeque' sauce.
Reviewed on Dec. 02, 2012 by hisky1964
I made this around Thanksgiving and it disappeared. I made it with only a tablespoon of horseradish the first time, extra hot, but when I made it the second time I used 2, and the flavor was amazing. Just the right balance of sweet and spice Love it!!!!
I made this around Thanksgiving and it disappeared. I made it with only a teaspoon of horseradish the first time, extra hot, but when I made it the second time I used 2, and the flavor was amazing. Just the right balance of sweet and spice Love it!!!!
Reviewed on Nov. 24, 2012 by califdreamin@nemont.net
We LOVED this! Our s.i.l. who had never had anything like this and doesn't cook, took this recipe with him to make at home.Yummers! Thanks for the recipe!
We LOVED this! Our s.i.l. who had never had anything like this and doesn't cook, took this recipe with him to make at home.
Yummers! Thanks for the recipe!
Reviewed on Dec. 17, 2010 by JillAndLea
This is one of my favorite appetizers and I make it all the time!
Reviewed on Nov. 29, 2010 by macystyle
Very easy to put together. My husband loved it...I only liked it a little bit. The cranberry sauce was too overpowering for me. I was expecting all the flavors to blend better together. Maybe less cranberries.
Reviewed on Nov. 26, 2008 by SunhineLvr
Instead of horseradish, a co-worker of mine uses a small amount of finely chopped jalapeños. Depending on how much "kick" you want, I suggest starting with one, then add more to taste. You may also want to remove the seeds since they are what gives the pepper its heat.
Reviewed on Nov. 19, 2008 by grutherford
This sounds wonderful, except for I don't care for horseradish. Can someone suggest an alternative?
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